pumpkin cream cheese muffins
You asked…. So I transformed the single serve version of this muffin into a full batch for you all! My version is like the Starbucks, but better, better ingredients and with every penny you save from not going there.
Ingredients
- 1.5 C almond flour
- 1/3 C tapioca flour
- 2 eggs
- 1/4 C avocado oil or refined coconut oil, melted
- 1/4 C Canned coconut milk
- 3/4 C pumpkin puree
- 1-2 tsp pumpkin pie spice
- 1 tsp baking powder
- 3/4-1 C coconut sugar or maple sugar
Center
- 2-3 tsp dairy-free or regular cream cheese
Topping
- Sprinkle of raw cane sugar before baking
Instructions
- Prep – Preheat your oven to 350°F. Line a muffin pan with muffin liners
- Mix batter – In a small bowl, whisk together almond flour, tapioca flour, pumpkin pie spice, baking powder, and sugar. Stir in whisked egg, oil, pumpkin puree, and dairy-free milk until a smooth batter forms.
- Fill – Spoon half the batter into the ramekin. Add a scoop of cream cheese in the center, then cover with the remaining batter.
- Top – Sprinkle raw cane sugar over the top for that bakery-style sparkle and crunch.
- Bake – Bake for 15-20 minutes, until golden and a toothpick inserted around the edge comes out clean.
- Enjoy – Let cool slightly, then dig into the warm, pumpkin-spiced muffin with a creamy surprise inside.
Tried this recipe?Let us know how it was!